JBug's Kitchen Antics: Whip Lash Chicken

Bet that got your attention. Kinda' got mine too. This chicken dish is courtesy of Grand Slam, More Recipes from the Best of Bridge Ladies and although the cookbook's been on my shelf since it came out in 1988, it's the first time I've made the dish. My loss for sure!

I pretty well followed the recipe as far as ingredients go - sliced onions, green pepper and mushrooms, lots of oregano, crushed red peppers and sriracha, but I changed the method and instead of making a casserole, we did a quick stir fry.

The thing that gives this chicken dish it's name is a simple 3 ingredient peanut sauce that comes together very quickly thanks to an immersion blender. Who'd think a combination of diced canned tomatoes, peanut butter and a smidge of chicken bouillon be so darn good; in fact that's where it earns the name "Whiplash" because once the surprising taste hits your taste buds, hold on to your head!

Excellent with chicken, it would be just as tasty with almost any protein including shrimp or pork, especially served with rice and some TJ's Chinese Vegetables. By the way, instead of using a packet or cube of dried chicken base, I tried one of Swanson's newest products "Flavor Boost" and believe me it's definitely worth the purchase. I really like the authentic chicken flavor and ease of use and no, they're not paying for my comments or opinions. It's a great product!

Whiplash Chicken – aka Chicken in a Peanut Sauce (from JBug’s Kitchen adapted from Grand Slam, More Recipes from the Best of Bridge)

3 tablespoons vegetable oil, divided

1 large onion, thinly sliced and separated into rings

1 large green pepper, cut into thin strips

2 tablespoons water

2 teaspoons dried oregano

1 to 2 teaspoons crushed red pepper (depending on your spice index)

1 teaspoon garlic powder

1 teaspoon Sriracha (or Tabasco)

1 – 14 ounce can diced tomatoes, undrained

2/3 cup smooth peanut butter

2 teaspoons dried instant chicken bouillon (I used 1 package Swanson’s Flavor Boost)

1-1/2 pounds chicken tenders or chicken breast, cut into 1-1/2 inch pieces

1/4 cup cornstarch

Salt and pepper

Heat 1 tablespoon oil in a wok or large sauté pan and heat until shimmering. Add first 8 ingredients and stir fry until vegetables are tender crisp. Remove to a bowl and set aside. Return wok to heat and add remaining oil. Season chicken with salt and pepper and coat in cornstarch, shaking off excess. Fry in batches in hot wok until browned on all sides. When chicken is browned, return vegetables to pan. Using an immersion or regular blender, combine undrained tomatoes, peanut butter and chicken bouillon and puree until smooth. Add sauce to wok. Bring mixture to a simmer, cover and cook for 5 minutes or until chicken is cooked through. Serve over rice. Makes 4 to 6 servings.

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